Fried chicken thighs and drumsticks

Prepare the chicken and measure the marinade salt, paprika and buttermilk.

Mix the buttermilk with the marinade salt and paprika. Add the chicken, cover and refrigerate.

Marinate for at least 4 hours, or up to 12 hours.

Mix the flour, cornflour and coating seasonings in a shallow dish. Drizzle in a little of the chicken marinade and rub lightly to make small craggy flakes.

Lift out the chicken, let excess buttermilk drip off and press firmly into the coating. Set on a tray. Discard leftover raw marinade and coating.

Leave the coated chicken for 15 minutes.

Heat the frying oil to 170°C in a deep heavy pan, with the pan no more than half full.

Lower in an uncrowded batch and maintain the oil around 160 to 170°C, turning as needed. Drumsticks usually take 12 to 16 minutes and thighs 15 to 20 minutes per batch. Check the thickest meat away from bone reaches 75°C for 30 seconds. The planner allows about 60 minutes for the full quantity; smaller pans need longer.

Drain on a rack. If the coating is ready before the meat, finish on a rack in a preheated 180°C fan oven until the centre reaches 75°C for 30 seconds, allowing extra oven time. Serve hot.